Through all of our discussions about dietary restrictions, the topic of allergies has come up. We've discussed whether this is considered more important than religious dietary restrictions such as keeping kosher or self-imposed restrictions, such as keeping a vegetarian diet. What we've come to a basic consensus on is that it's important for each person to know what matters most to them and to make choices that fulfill their personal beliefs and maintain their good health. We've covered recipes that fit well with a variety of diets, and this week, we tackled one that is a great alternative for those with gluten allergies (such as celiac disease).

General reactions were varied, but many of you were pleasantly surprised: though the raw dough had a very runny consistency that made many of you nervous for how it would come out, it turned into a golden brown crust that held its shape very well. Some of you didn't love the tang that the goat cheese gave the crust (personally, this is my favorite part of the recipe) - so for that, I'd recommend substituting something more mild such as cream cheese or mascarpone.

We tripled the recipe below to have enough dough for everyone to make their own little pizza. The original recipe makes enough for one 9x13 pan pizza, or thereabouts.

Procedure1) Preheat oven to 400 degrees. Prepare a medium-sized pot with 1-2" of water at the bottom. Bring to a boil as you prepare the cauliflower. 2) Wash and trim leaves off of cauliflower. Break down florets into small pieces and add (in batches, if necessary) to a blender or food processor. 3) Process cauliflower on low until a couscous-like consistency forms. Transfer processed cauliflower to pot of boiling water and boil for 4-5 minutes. 4) Strain cauliflower "couscous" into a wire mesh strainer or directly into a cheesecloth. Be careful - it will be very, very hot. Let cool for a few minutes before wrapping the cauliflower (in batches, if necessary) into the cheesecloth and wringing it to get all of the moisture out. Continue this until the cauliflower has almost no water left to drain through the cloth. 5) In a large bowl, mix cauliflower, goat cheese, parmesan cheese, egg, and salt using your hands. The dough will not feel like a regular floured dough - and that's ok. 6) Once dough comes together, press onto a baking sheet lined with parchment paper. If you have enough dough to do so, make the edges a little higher to form a thicker crust. 7) Bake for 40 minutes or until golden brown, especially around the edges. Cooked pizza crust will not be soft or gooey. 8) Top with sauce (start with a small amount to avoid the crust getting soggy) , cheese, and other desired toppings. Place back in the oven for 5-10 minutes until cheese is melted and ingredients are warm. Enjoy!